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Item No.:
29
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Site:
Galley-Deck 6 - Hot Line Handwashing Station
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Violation:
Shattered glass was inside the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
22
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Site:
Galley-Deck 16 - Haven Potwash
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Violation:
The hood-type potwash machine's door could not fully seal, and therefore sprayed water into the nearby area. Wash and rinse temperatures were not impacted.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
36
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Site:
Buffet-Deck 16 - American Diner Outdoor Beverage Station
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Violation:
The light intensity measured less than 220 lux in front of the milk dispenser. New ceiling light fixtures had been installed since the previous inspection but the ship was awaiting brighter light bulbs which had been ordered.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
21
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Site:
Buffet-Deck 16 - American Diner Waiter Station
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Violation:
The countertop coving was chipped on the waiter station across from the buffet line.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Galley-Deck 16 - American Diner Show Galley
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Violation:
The previously cleaned platform under both salamanders was soiled with more than a day's accumulation of dust.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
21
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Site:
Bar-Deck 15 - Waves Bar
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Violation:
The column rising from the bar counter had a difficult-to-clean gap in its base.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 14 - Garden Cafe Soup Station
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Violation:
The tilting pan turn wheel's metal backing separated from the wheel, creating a difficult-to-clean gap and exposing soft silicone in which food debris could be trapped.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Galley-Deck 14 - Garden Cafe Soup Station
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Violation:
The deck grout was recessed and cracked in several locations around the soup station.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
20
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Site:
Galley-Deck 14 - Garden Cafe Potwash
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Violation:
Four previously cleaned and sanitized green cutting boards were excessively scored and fuzzy.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced. Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 8 - Cagney's Potwash
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Violation:
One previously cleaned and sanitized green cutting board was excessively scored.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced. Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
26
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Site:
Galley-Deck 8 - Cagney's Potwash
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Violation:
One previously cleaned and sanitized green cutting board was excessively scored and was soiled with food residue in the scores.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Deck 8 - Raw Bar
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Violation:
The deck coving was cracked along the far left bulkhead inside the bar, as was the bulkhead tile above the coving.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Bar-Deck 8 - Mojito Bar
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Violation:
Silicone had peeled off between the in-counter ice bin and the counter, making it difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
39
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Site:
Bar-Deck 17 - Vibe Beach Club
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Violation:
A dozen small ants were moving along the deck in front of the Vibe pantry in between the two bar areas.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
27
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Site:
Galley-Deck 6 - Bell Box
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Violation:
The wheels and lower shelf of a food transportation trolley were soiled with a sticky residue. Packaged drinking water was stored on the top shelf of the trolley but was not impacted.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 6 - Bell Box
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Violation:
The outer nonfood-contact surface of the ice machine access doors were rusted in two areas. The doors were polished during the inspection.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
08
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Site:
Galley-Deck 6 - Bell Box
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Violation:
The backflow prevention devices' atmospheric vents were blocked on the countertop coffee machine and juice machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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Site:
Galley-Deck 6 - Hot Line Area
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Violation:
A food employee put on a new pair of gloves without washing their hands first.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
30
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Site:
Galley-Deck 6 - Hot Line Handwashing Station
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Violation:
Shattered glass was inside the handwashing sink.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
22
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Site:
Galley-Deck 6 - Dishwash
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Violation:
The flight-type dishwash machine's final rinse curtains were ripped, making them difficult to clean. The curtains were replaced immediately.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
20
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Site:
Galley-Deck 6 - Dishwash
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Violation:
At least twenty cutting boards in the soiled dish area were extensively scored and chipped on their food-contact surfaces.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced. Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
36
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Site:
Bar-Deck 6 - Bistro
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Violation:
The light intensity at the back bar bottle storage cabinet shelves measured less than 220 lux in cleaning mode.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
21
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Site:
Bar-Deck 6 - Bistro
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Violation:
The front bar active bottle storage shelves had 90 angles at the shelf-to-bulkhead juncture, making the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Galley-Deck 6 - Teppanyaki
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Violation:
The ice machine's water arm and multiple areas of the plastic evaporator housing were soiled with black residue. The residue was removed with an alcohol wipe. The machine was closed for cleaning and sanitizing.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 - Hot Line
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Violation:
The hot line countertop heating lamps were soiled with more than a day's accumulation of residue on the food-splash surfaces.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
08
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Site:
Buffet-Deck 5 - Crew Mess Beverage Station
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Violation:
The backflow prevention devices' atmospheric vents were blocked on the countertop coffee machine and juice dispenser.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
39
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Site:
Bar-Deck 6 - Starbucks
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Violation:
One fruit fly was in the passenger area of the cafe.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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